Ingredients
1
cup uncooked orzo (rice-shaped pasta; about 8 ounces)
2
cups bagged prewashed baby spinach, chopped
1/2
cup chopped drained oil-packed sun-dried tomato halves
3
tbsp chopped pitted kalamata olives
1/2
tsp freshly ground black pepper
1
(6-ounce) jar marinated artichoke hearts, undrained
3/4
cup (3 ounces) feta cheese, crumbled and divided
Directions
1.
Cook the orzo according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine orzo, spinach, and next 5 ingredients (through salt) in a large bowl.
2.
Drain artichokes, reserving marinade. Coarsely chop artichokes, and add artichokes, reserved marinade, and 1/2 cup feta cheese to orzo mixture, tossing gently to coat. Sprinkle each serving with remaining feta cheese.
3.
Yield: 4 servings (serving size: 1 1/4 cups salad and about 1 tablespoon cheese)
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